St. Patrick's Day - Corned Beef and Cabbage Rolls and Dessert

It is St. Patrick's Day on The Early Show as Chef Bud Andersen with Ben E. Keith Foods joined newsChannel 10's Larry Lemmons and Michelle Langowski. Here is a great traditional - and delicious recipe to celebrate. (Don't forget about the dessert too!)

Corned Beef and Cabbage Rolls

* 6 cabbage leaves
* ¼ c mayonnaise
* ¼ c parsley
* ¼ c dill
* 2 slices dark rye bread
* ½ lb shredded corned beef
* 1 tblspn whole grain mustard

 In boiling water cook the cabbage leaves about 2 minutes.
 Rinse under cold water and pat dry.
 Slice in half.
 Mix mayo, dill and parsley, spread on the cabbage leaves.
 Slice bread into strips and toss with whole grain mustard and shredded corned beef.
 Top the cabbage leaves with strips of bread and corned beef mixture and roll up.
 Slice in half and serve.

Baileys Chocolate Mousse Cake

* 1 ea graham cracker pie crust
* 1 package unflavored gelatin
* 1 tsp vanilla
* ¾ C milk
* ¾ C Baileys Irish Cream
* 6 oz semi sweet chocolate chips
* 2 C frozen whip toppings
* 8 ea chocolate dipped strawberries

 In a saucepan, sprinkle unflavored gelatin over milk.
 Let stand about 1 minute.
 Stir over low heat until gelatin is dissolved, about 5 minutes.
 Add chocolate and continue cooking, stirring constantly until chocolate is melted.
 Stir in vanilla.
 Remove from heat and stir occasionally, adding Baileys about five minutes after removal from heat.
 When mixture forms mounds when dropped from spoon, fold in whipped topping.
 Turn into crust.
 Garnish with more whipped topping and strawberries.
 Chill at least 4 hours before serving.